Kohl Rabi
(Brassica oleracea L. Gongylodes group)

If you have never tried eating a Kohl Rabi, you are in for a treat.  Unlike a turnip, the "globe" that you eat develops on top of the soil.  This makes them resistant to maggot damage.  They have a very mild, turnip-cabbage taste.  Because of their mild flavor, many kids love them.  This popular European vegetable is gaining popularity here in the U.S.

Like most brassica or cole crops, kohl rabi grow best in cool weather.  Little growth occurs above about 75ºF and they tend to become woody and fibrous.  Plant in early spring for a summer harvest and again in late summer for fall and winter harvests.

Plant seeds about 1/4 inch deep in rows two feet apart. Thin plants to four inches apart in the row.  Kohl rabis require fertile soil and ample soil moisture for best results.

According to the USDA nutritional data, they are a good source of vitamin C and potassium and are low in both sodium and calories. One cup of diced and cooked kohlrabi contains 140% of the recommended daily allowance for vitamin C and only 40 calories.

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(Approximately 250 to 300 seeds per gram)

Preparing and Using Kohl Rabi:

To prepare kohl rabi you must first remove the stems and leaves by either cutting or pulling them off.  The leaves are mild in flavor and can be added to a salad as a green. Next, peel the outer skin and remove the root end as it tends to be tough.
Personally, I love to eat kohl rabi freshly peeled and raw.  Some of our family like them with a little salt or cut into julienne and dipped into ranch dressing. They also can be diced or grated into tossed salads or grated and made into a slaw.  Kohl rabi make a great snack in a bag lunch.

Along with eating them raw, kohl rabi can be cooked in many ways. They can be diced and steamed, along with the leaves.  You also might want to try cubing, marinating in a little olive oil and your favorite seasonings, wrapping in foil, and grilling for 10 minutes or so on the barbeque.  Kohl rabi also stir fry well.

Storage

Kohl rabi will store very well fresh for weeks in sealed plastic bags in the crisper section of your refrigerator.

They can also be frozen.  Select small to medium bulbs, wash, peel, and either leave whole, or dice in 1/2 inch cubes.  Water blanch whole kohl rabi for 3 minutes and cubes for 1 minute.

Cool quickly in cold water, drain and package in freezer weight plastic bags leaving 1/2 inch of headspace. Seal, label and freeze.

Nutrition Data Source: USDA Nutrient Database